If you’ve never had plum tequila, you are in for a treat!
I was looking back over at my Friday Cocktail recipes and realizing that I’ve been basically only using vodka and gin. This is because – I will be honest here – I like vodka and gin. There are going to be a lot of recipes for vodka and gin cocktails around here, but this week I felt like mixing things up a little bit. I did a little survey of my produce drawer and garden and decided to try a basil and plum tequila infusion to use in a sort-of-margarita.
The plum that I used had yellow flesh, but it still gave the tequila a pretty blush color when it was done infusing. If you run across a red plum – the kind with red flesh that will absolutely stain your fingers – they’d be even better in this recipe, since they tend to not only be darker but sweeter.
Infusing booze is basically just steeping, and the trick is just figuring out how long to let your booze marinate with the fruits, veggies, and herbs that you’ve chosen. The way I sorted it out for this recipe – and what I do for all of my infusions, really – is just tested it at different points. Some infusions just take a few hours, but others can take days. This one started to get really good at around day three.
Basil and Plum Tequila Infusion
- 1 cup good tequila – I used Cuervo 1800, but a silver tequila would work well, too
- 1 ripe plum, chopped
- 3 tablespoons of fresh basil leaves
- Combine all of your ingredients in a pint-sized mason jar. Put on the lid, and shake well.
- Stash in the fridge for at least three days before using. At this point, you can remove the plums and the basil, or leave them in to let it get stronger over time.
Plum Tuckered Sparkling Margarita
My son is teething, and at the end of a particularly rough day, this is exactly what I needed after getting him to bed.
- 1 ounce plum-basil tequila
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut nectar (if you use a different liquid sweetener, add an extra tablespoon)
- seltzer water
- Combine the tequila, lime juice, and coconut nectar in a rocks glass. If you don’t have a rocks glass handy, a tall glass is fine too.
- Stir vigorously. You want to make sure that the coconut nectar gets totally dissolved, or you’ll end up with a drink that’s not sweet enough but keep getting mouthfuls of syrup. Not pleasant, trust me.
- Once everything is well combined, fill the glass with ice and top off with the seltzer. If you’re using a tall glass like I did, just fill it half to 2/3 of the way with ice and seltzer.